Farmersgirl Kitchen

Gnocchi with Spinach, Bacon and Mustard Cream Sauce and a Giveaway

Uncategorized | March 14, 2015 | By

I’ve always wanted to make gnocchi but there was one thing missing.  I didn’t have a Potato Ricer and, while I could have spent hours mashing and pushing potatoes through a sieve – it never really appealed.

However, just before Christmas OXO Good Grips sent me a Potato Ricer to review and it is now one of my favourite kitchen tools. It makes the most fantastic smooth mashed potato, lumps are a thing of the past and that is why you need one to make good gnocchi.

I made my gnocchi using a recipe I found on Pinterest which was posted by Nicole at Cooking for Keeps: How to make Light as Air Gnocchi.  It was a very simple process, once the potatoes have been pushed through the ricer, you add eggs, flour and salt, then roll out the gnocchi, cut and press a fork into the cut edge.  The gnocchi is then boiled for 7 minutes before being served with sauce.

One of the joys of social media and the Foodie community is that you get some great advice about making the best of new recipes you are trying.  I had posted a photo of the uncooked gnocchi expressing my hope that it would taste as good as it looked once cooked.  Becca from Amuse Your Bouche replied to suggest that I sauted the gnocchi in butter after boiling in water to improve the flavour and texture.  You can read more about Becca’s Sauted Gnocchi in Simple Garlic Butter Sauce  you don’t need much more than this simple sauce when you saute your gnocchi.

The sauce I made had a few more ingredients wasn’t too complicated. It’s another recipe I found on Pinterest for Gnocchi in Mustard Cream from Maras Wonderland (it’s a German blog, but if you scroll down Maras also has the recipe in English.  I added about 200g of spinach to the pan with the onion and let it wilt down before adding the other ingredients.

The most excellent news is that I have one OXO Good Grips Potato Ricer worth £30 to Giveaway to one lucky person, just follow the instructions on the Rafflecopter.

a Rafflecopter giveaway

Comments

  1. Leave a Reply

    Laura Denman
    March 14, 2015

    With lots of lovely gravy or on top of a cottage pie, topped with cheese are my favourite ways!

  2. Leave a Reply

    Becca @ Amuse Your Bouche
    March 14, 2015

    Glad I inspired you, your gnocchi look amazing! I always forget how much I love them. And I like to serve mashed potato with a pie and gravy!! 🙂

  3. Leave a Reply

    Cat Williams
    March 14, 2015

    Everything! I'm a mashed potato fiend but especially with sausage and tasty beef gravy

  4. Leave a Reply

    jeanniev1
    March 14, 2015

    Would be great to use when making fishcakes, take a lot of the hard work out for me.

  5. Leave a Reply

    Katy C Johnston
    March 14, 2015

    I like to serve it along side a juicy gammon steak & asparagus. I'll always season it with fresh parsley x

  6. Leave a Reply

    wendy
    March 14, 2015

    I love my mashed potato creamy, sometimes with mixed herbs added x

  7. Leave a Reply

    Kelly Lawton
    March 14, 2015

    I usually mash with butter and then whisk through to ensure no lumps and add a sprinkle of black pepper! 🙂

  8. Leave a Reply

    Claire Jessiman
    March 14, 2015

    That looks absolutely amazing! Gnocchi is my daughters absolute favourite food. Have you tried it with sweet potato? Works really well.

  9. Leave a Reply

    kj19
    March 15, 2015

    with loads and loads of butter … I love gnocchi, I have instead of pasta on spag bowl etc

  10. Leave a Reply

    Galina Varese
    March 17, 2015

    I have never used a potato ricer. I have a very good OXO potato masher, but also a traditional Russian wooden carved masher, which works well. Love your gnocchi, very tasty!

  11. Leave a Reply

    Stuart Vettese
    March 17, 2015

    I've always wanted to give gnocchi a go – looks quite easy Janice. Thanks for letting us see x

  12. Leave a Reply

    tinkertink2010
    March 20, 2015

    Lots of butter, splash of milk and salt and pepper. I love bangers and mash with onion gravy. And my secret food shame – mash, beans and fish fingers (I know shameful!)

  13. Leave a Reply

    Lynn
    March 20, 2015

    i love my mash with liver and bacon and onion gravy

  14. Leave a Reply

    belleau kitchen
    March 21, 2015

    i'm such a fan of gnocchi and I only ever order it in restaurants because it seems so special but in fact, as you've shown here, it's actually very easy… I LOVE your sauce. Any creamy sauce with pasta is my favourite and the added mustard sounds divine… lovely post xx

  15. Leave a Reply

    Choclette Blogger
    March 22, 2015

    Mmm gnocchi, sounds fabulous with that sauce Janice. I haven't tried making it in years – I need a potato ricer, obviously!

  16. Leave a Reply

    izbiz88
    March 25, 2015

    Lots of milk, butter and seasoning…sometimes add cheese if I'm feeling a bit naughty 😉

    Elizabeth H

  17. Leave a Reply

    Jazz
    March 26, 2015

    buttery and mashed in with turnip 🙂

  18. Leave a Reply

    NicolaP
    March 26, 2015

    With butter and a bit of milk – sometimes add some mustard seeds.

  19. Leave a Reply

    Anonymous
    March 26, 2015

    With a big knob of real butter.
    @gavrc

  20. Leave a Reply

    Louise A
    March 26, 2015

    with butter, salt and pepper…if I'm doing a large amount I sometimes add an egg too

  21. Leave a Reply

    Claire Blaney
    March 26, 2015

    I love my mashed potato creamy with mash & butter, with anything were eating it goes with loads of things

  22. Leave a Reply

    Zoe G
    March 26, 2015

    Always put butter in it and love it with a roast dinner with loads of gravy

  23. Leave a Reply

    Paul
    March 26, 2015

    With butter and milk, usually alongside pie and gravy.

  24. Leave a Reply

    Caroline
    March 27, 2015

    I do love gnocchi and would love to try making my own but haven't. I think the favourite in this house is rough mashed with skins on served with veggie sausage and onion gravy.

  25. Leave a Reply

    Tom
    March 27, 2015

    Sausages, buttery, buttery mash, onion gravy, mustard. Delicious.

  26. Leave a Reply

    Anonymous
    March 27, 2015

    with butter and salt

    rominy colville

  27. Leave a Reply

    Kelly Hirst
    March 29, 2015

    Love it with wholegrain mustard served with a home baked pie

    Kelly Ellen Hirst

  28. Leave a Reply

    Teresa Lee
    April 8, 2015

    With sausages, mushrooms and onion gravy

  29. Leave a Reply

    Mark Fridlington
    April 10, 2015

    with a small amount of butter

  30. Leave a Reply

    Fanny Tran
    April 12, 2015

    With a lot of cream and saussages of course

  31. Leave a Reply

    Sarah Franks
    April 14, 2015

    I love it done as a colcannon style with spinach added to it – use butter to soften the mash, and add some white pepper to season it.

    I also love sweet potato mash with some crushed garlic in it and a nice dollop of butter added! If you've only got one sweet potato and one white potato, mixing the two works great as well. 😉

  32. Leave a Reply

    claire blake
    April 14, 2015

    With cheese and mayo x

  33. Leave a Reply

    Anonymous
    April 14, 2015

    I usually do it plain, with a little butter but with cheese is great 🙂

    @jamiecomps

  34. Leave a Reply

    Darlene
    April 15, 2015

    Usually just mashed with butter, but for a change I add finely sliced spring onion.

  35. Leave a Reply

    Maggie Lee-Roberts
    April 15, 2015

    Mashed with lots of butter and some milk. Great with lots of gravy on top!

  36. Leave a Reply

    Helen Allan
    April 15, 2015

    I like to stir in a little wholegrain mustard and serve with savoy cabbage and sausages. Thank you!

  37. Leave a Reply

    Ser
    April 15, 2015

    buttery mash, in a big yorkshire pud, sausages and lots of onion gravy

  38. Leave a Reply

    tubbyj
    April 15, 2015

    with butter and then with sausages in roast tomato sauce …

  39. Leave a Reply

    hannahlw85
    April 16, 2015

    With a good bit of butter, some milk and course ground black pepper for a bit of extra flavour

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